Chicken Enchilada Soup
Craving the bold, zesty flavors of chicken enchiladas but don’t want the hassle of rolling and baking? This creamy Chicken Enchilada Soup delivers all that cozy comfort in a single bowl.
Loaded with tender chicken, black beans, sweet corn, and tomatoes, it’s a rich and hearty dinner that comes together fast.
Why You’ll Love This Recipe
- Big flavor from simple pantry staples like beans, corn, tomatoes, and enchilada sauce.
- Creamy texture without heavy cream, thanks to plain Greek yogurt.
- Lean chicken breast and black beans make each bowl hearty and protein packed.
- It cooks in one pot, which keeps cleanup easy on busy nights.
Fabian’s Budget & Health Tip: Use frozen corn and store brand canned beans to keep the cost low. Plain Greek yogurt adds creaminess and protein for less money than cream or extra cheese.
Ingredients (Serves 4)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (15 g)
- 1 1/4 pounds boneless skinless chicken breast (565 g)
- 1 can black beans, drained and rinsed, 15 ounces (425 g)
- 1 cup corn, fresh, frozen, or canned and drained (165 g)
- 1 can diced tomatoes, 14.5 ounces (411 g)
- 1 can red enchilada sauce, 10 ounces (295 ml)
- 4 cups low sodium chicken broth (960 ml)
- 2 teaspoons chili powder (5 g)
- 1 teaspoon ground cumin (2 g)
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon black pepper (1 g)
- 1/2 cup plain Greek yogurt (120 g)
- 1 large avocado, diced (200 g)
- 1/4 cup chopped fresh cilantro (10 g)
Step-by-Step Instructions
1. Soften the Onion and Garlic
Warm the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until it looks glossy and the edges turn soft. Add the garlic and cook for 30 seconds, just until your kitchen smells warm and savory.
2. Build the Soup Base
Add the chicken breast, black beans, corn, diced tomatoes, enchilada sauce, chicken broth, chili powder, cumin, salt, and black pepper. Stir well so the spices bloom into the red broth and the chicken sits mostly covered.
3. Simmer Until the Chicken Is Tender
Bring the soup to a gentle boil, then lower the heat until small bubbles break the surface. Cover and simmer for 18 to 22 minutes, until the chicken reaches 165°F (74°C) and pulls apart easily with a fork. The broth should smell like toasted chili, tomato, and garlic.
4. Shred the Chicken
Move the chicken breast to a cutting board or shallow bowl. Shred it with two forks while it is still hot and tender. Return the shredded chicken to the pot and stir until every piece is coated in the thick red broth.
5. Stir in the Greek Yogurt
Turn the heat to low. Spoon the Greek yogurt into a small bowl, then whisk in a ladle of hot broth until smooth. Stir this mixture back into the soup. The broth should turn creamy and slightly lighter, with no grainy bits.
6. Serve with Avocado and Cilantro
Taste the soup and adjust the salt if needed. Ladle it into bowls, then top each serving with diced avocado and fresh cilantro. Serve while the avocado is cool and creamy against the hot, smoky soup.
Expert Troubleshooting & FAQs
Can I use cooked chicken instead of raw chicken breast?
Yes. Simmer the soup base for 15 minutes first so the flavors blend. Stir in shredded cooked chicken during the last 5 minutes, just until it tastes juicy and hot.
How do I make the soup thicker?
Mash about 1/2 cup of the black beans against the side of the pot before adding the yogurt. You can also simmer the soup uncovered for 5 to 8 minutes so the broth reduces.
Why did my Greek yogurt look grainy?
The soup was likely too hot when the yogurt went in. Keep the heat low and temper the yogurt with hot broth first. This small step keeps the soup creamy and smooth.
Is this chicken enchilada soup spicy?
It has mild to medium warmth, depending on your enchilada sauce and chili powder. For a gentler bowl, use mild enchilada sauce. For more heat, add a pinch of cayenne or sliced jalapeño.
Can I freeze chicken enchilada soup?
Yes, but freeze it before adding the Greek yogurt, avocado, and cilantro. Thaw it overnight in the fridge, reheat gently, then stir in the yogurt and fresh toppings right before serving.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 430
- Protein: about 43 g
- Carbs: about 42 g
- Fats: about 12 g
Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (150 g)
- 3 garlic cloves, minced (15 g)
- 1 1/4 pounds boneless skinless chicken breast (565 g)
- 1 can black beans, drained and rinsed, 15 ounces (425 g)
- 1 cup corn, fresh, frozen, or canned and drained (165 g)
- 1 can diced tomatoes, 14.5 ounces (411 g)
- 1 can red enchilada sauce, 10 ounces (295 ml)
- 4 cups low sodium chicken broth (960 ml)
- 2 teaspoons chili powder (5 g)
- 1 teaspoon ground cumin (2 g)
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon black pepper (1 g)
- 1/2 cup plain Greek yogurt (120 g)
- 1 large avocado, diced (200 g)
- 1/4 cup chopped fresh cilantro (10 g)
Instructions
- 1. Soften the Onion and Garlic. Warm the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until it looks glossy and the edges turn soft. Add the garlic and cook for 30 seconds, just until your kitchen smells warm and savory.
- 2. Build the Soup Base. Add the chicken breast, black beans, corn, diced tomatoes, enchilada sauce, chicken broth, chili powder, cumin, salt, and black pepper. Stir well so the spices bloom into the red broth and the chicken sits mostly covered.
- 3. Simmer Until the Chicken Is Tender. Bring the soup to a gentle boil, then lower the heat until small bubbles break the surface. Cover and simmer for 18 to 22 minutes, until the chicken reaches 165°F (74°C) and pulls apart easily with a fork. The broth should smell like toasted chili, tomato, and garlic.
- 4. Shred the Chicken. Move the chicken breast to a cutting board or shallow bowl. Shred it with two forks while it is still hot and tender. Return the shredded chicken to the pot and stir until every piece is coated in the thick red broth.
- 5. Stir in the Greek Yogurt. Turn the heat to low. Spoon the Greek yogurt into a small bowl, then whisk in a ladle of hot broth until smooth. Stir this mixture back into the soup. The broth should turn creamy and slightly lighter, with no grainy bits.
- 6. Serve with Avocado and Cilantro. Taste the soup and adjust the salt if needed. Ladle it into bowls, then top each serving with diced avocado and fresh cilantro. Serve while the avocado is cool and creamy against the hot, smoky soup.
